Mint flavored battered zucchini parmigiana on a parmesan cheese basket.
200 g grated Parmesan cheese
40 g polenta flour
400 g Orogel battered courgette
200 g “Vacche rosse” Parmesan cheese
20 g mount vesuvius cherry tomato
mint leaves from Pancalieri
4 courgette flowers
extra virgin olive oil
1 courgette flower
“vitellotte" violet potatoes
Combine the grated Parmesan cheese with instant flour maize. Pour the mixture in a hot non-stick pan until it’s covered. Detach the waffle ends and turn it upside down to cook the other side. After a minute pour the waffle onto an upside down glass or bowl and give it a uniform shape with the hands. Once it’s cooled remove the basket.
Prepare the parmigiana: put the crispy battered zucchini sticks seasoned with salt and pepper, a parmesan cheese flake, a mint leave and 2/3 cherry tomato slices in a buttered aluminum mould. Repeat until the mould’s edge is reached. Bake at 180°C for 6 minutes.
Remove the parmigiana from the mould and put it in the parmesan cheese basket, place a fresh zucchini blossom and pour a drizzle of EVO. Serve with cherry tomatoes caramelized in oven with icing sugar.